Also delicious were the Peking Duck Profiteroles, which we haven't seen before on anyone else's menu. "The Peking Duck Profiterole is actually a residual effect of my first profiterole -- the pork belly profiterole," Peter said. "If you know old Chinese food, this is derived from 'cha siu bao,' which is pork in a steamed bun. The steamed bun takes so much flavor from the pork, and the pork is concentrated, whereas pork belly has a strong rich taste. We wanted to insert that flavor and add a tamarind glaze to it, which is a little bit different from the Peking. The profiterole acts as a good medium because it won't take away from the natural flavor of the marinade or the meatiness of the breast. The breast itself is very succulent, then we add the cucumbers to add a freshness. We don't have a space in the casino for this, but we use duck breasts -- that's probably what you're tasting. We don't use leg or thigh; we marinate it down, and then we cook the slices in with a hoisin sauce."
For our main courses, we first sampled an Atlantic Grilled Salmon, which was flavorful, yet simple and elegant. According to Peter, he achieves the simple yet flavorful taste with a secret Asian ingredient. "We use a little bit of sake to lighten it up," he said. "That with the capers provides for a very simple sauce that is pretty much derived from the salmon and the capers. Hopefully it comes out as clean as I hope it does."